Vegetarian Breakfast Nachos

• Gluten free

• Meat

  • 1 package Chorizo, vegan

• Produce

  • 1 Avocados
  • 2 cans Black beans
  • 1 Cherry tomatoes
  • 1 Cilantro
  • 1 Green onions

• Refrigerated

  • 5 Eggs

• Baking & Spices

  • 1 Salt & pepper

• Snacks

  • 2 bags Tortilla chips

• Dairy

  • 1 block Cheddar cheese
  • 1 block Monterrey jack cheese

Found on waitingonmartha.com

Ingredients

• 2-3 bags tortilla chips
• 1 package vegan chorizo (or regular if you dont want them vegetarian!)
• 2 cans black beans
• 1 block cheddar cheese, shredded
• 1 block Monterrey Jack cheese, shredded
• 5-6 eggs, sunny side up or however you like them
• green onions, chopped, to garnish
• cilantro, chopped, to garnish
• cherry tomatoes, halved, to garnish
• 1-2 avocados, sliced, to garnish
• Salt & pepper

Directions

• Preheat oven to 325 degrees. Start by cooking the vegan chorizo (even a carnivore will NEVER be able to taste the difference between vegan and regular!). Its in sausage form like kielbasa, but it crumbles like ground beef. Cook it in your pan (dont put oil in it, its natural oils will grease the pan) for 5 minutes, or until cooked throughout. Layer a double layer of chips onto your sheet pan. Be sure to spread out evenly and only use the biggest, best chips. Next, layer in this order: black beans, the cooked chorizo, finely diced jalapenos. Sprinkle the shredded cheeses on top. Place the nachos in the oven, and cook until the cheese is melted (about 10 minutes). In the meantime, make your sunny-side-up eggs. When the eggs are cooked, and the nachos are melted, add your cold toppings (green onions, cilantro, half cherry tomatoes, avocados). Lastly, place your cooked eggs on top, and season with salt and pepper.